Thursday, March 31, 2011

Leftover Creation: Vegetarian Beirocks (Beef and Cabbage Turnovers) Recipe

 Day 90.

The corned beef and cabbage reuben sandwiches were a hit, but the amount I made was massive. So, hooray, I had leftovers! After those delicious Buffalo Chicken Puffs, I had Beirocks on the brain. For those unfamiliar with this German treat, Beirocks are Ground Beef and Cabbage Turnovers. Yum. So, I chopped my leftover cabbage and onions and corned beef and filled my beirocks pastries with that delicious blend.

Beirocks
Adapted from Beirocks.
Ingredients
Pastry: (Tip: You could also substitute crescent rolls)
1 package active dry yeast
1 C warm water
2 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. salt
1 egg
3 C flour
 
Filling:
1 pound "ground beef" substitute (I used chopped corned beef made from seitan)
4 C shredded cabbage
1 small onion, chopped
1/4 C water
1 1/2 teaspoon salt
1/2 teaspoon caraway seeds (optional)
1/8 teaspoon pepper
(I opted out of the seasoning since my cabbage and onion mix was already seasoned with corned beef spices)

Serve with deli mustard, Russian dressing or sour cream.

Directions
For Pastry: Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make the dough soft but easy to handle. Turn onto well-floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

For Filling: Mix "beef," cabbage, onion, water, salt, caraway seed and pepper in pan. Heat to boiling, reduce heat. Cover and simmer until cabbage is tender, about 15 minutes.

Punch down dough. Roll into a 16-inch square and cut into 4 inch squares. Place about 1/4 cup filling onto the center of each square, bring corners up and together, then pinch to seal. Place seam side down on a greased cookie sheet. Shape into rounds. Let rise again until double, about 1 hour.

Preheat oven to 375F. Bake until pastry is light brown, about 20-25 minutes. Brush tops with butter. If desired, wrap individually and freeze. If turnovers are prepared ahead and frozen, they should be covered and reheated at 350F° for about 20-30 minutes.

The Results
Wow. I think we both somehow managed to like these even better than the sandwiches. Yum. Seriously delicious. I actually like these way more than the usual beirocks with "ground beef." Fantastic leftover discovery.

What's your favorite family recipe or a recipe you love from your culinary ancestry?

Project Food Budget:
We spent $0 this week. Hooray! We made our budget. It helped a lot that we had some impromptu tree-cutting expenses that we hadn't budgeted. It pretty much persuaded us to use up our pantry supplies instead of shopping for extras.

Goal: $75 weekly/$300 monthly
Actual: $0, plus $260 for previous weeks=$260 total

Participating Blogs:

4 comments:

  1. mmmm! Sounds almost like a big egg roll with a really thick pastry. Thanks for linking up on Recipes I Can't Wait to Try!

    ReplyDelete
  2. Hi Kristi,
    We make Beirocks every year, but never thought about using Corned Beef. It really sounds delicious and we will try your recipe, the next time we make them. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

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  3. I'm hosting a wonderful tea sampler GIVEAWAY! Come check it out when you have time.

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    Amy
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    ReplyDelete
  4. way to go on the budget! and for using up your pantry items. always a great feeling.

    ReplyDelete